An episode of “Law & Order – Criminal Intent” made me think of substitutions – to be more precise, of how some work while others, don’t.
As much as I adore Mr. Big, what the heck is he doing in Robert Goren’s place?? The character is the soul of that show and Vincent D’Onofrio is absurdly fantastic (yes, I’m a huge fan). Imho, a very bad substitution – Chris Noth should go back to the other L&O.
These cookies, on the other hand, surprised me in a good way. I have always seen pecans or walnuts in choc chip cookies, but never almonds. That’s why I wanted to give this a try. The recipe makes a ton of cookies – which was good, since I intended to share them with a large group of people – and the combo chocolate/almonds really works.
Chocolate chip and almond cookies
2 sticks (226g) unsalted butter, at room temperature
1 cup (175g) packed dark brown sugar
½ cup (100g) granulated sugar
2 tablespoons corn syrup
1 teaspoon vanilla extract
1 large egg
2 ¾ cups (385g) all-purpose flour
½ teaspoon salt
1 ¼ teaspoons baking soda
12 ounces (335g) semisweet chocolate (chopped or chips)
1 cup (4oz/112g) chopped toasted almonds – I used sliced almonds
Heat oven to 190ºC/375ºF. Line two baking sheets with parchment paper or aluminum foil.
With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined.
In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture. Add the chocolate and almonds. Using 1 leveled tablespoons of dough, make balls and place on prepared pans, 2 inches apart.
Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely.